It was a rare occasion but when asked what he wanted for dinner my husband actually had an answer...and a weird one at that...tortilla soup. I've never made tortilla soup and it is one of those things that is REALLY open to interpretation. So after grilling him on what he thought tortilla soup to be, I set out on a soup making adventure.
The amounts below are an estimate and sometimes a guess because I really just put stuff in until it tastes right. I'm also not afraid to mess up...that is why there are pizzerias.
2 or 3 chicken breast (i just use the generic frozen ones)
1 fresh jalapeno
1/2 large onion (I used some red and some yellow)
minced garlic to taste...i probably used 2 Tblsp
1 can diced tomatoes with jalapenos
1 can tomato sauce
1 small can green chili
1 can of chicken and 1 can beef stock
some green enchilada sauce (optional - i was making enchiladas and put some of the leftovers in)
poach the chicken
dice half of the jalapeno
chop the onions (set some aside for garnish
saute jalapeno, onion, and garlic in olive oil to soften in stock pot or large sauce pan
add tomatoes, tomato sauce, green chili, chicken and beef stock
rough chop the chicken and add to soup
simmer about 20-30 minutes
**serve over cheese and beans of your choice or hominy (i really have to recommend hominy here)
**garnish with avocado, minced jalapeno, reserved onions, and corn chip strips ( i made my own)
***cut corn tortillas in half and then in strips, fry in oil until golden. Drain on paper towels and salt immediately. This gives you a lovely chip with no preservatives and no weird oil taste.
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